Name: Homemade Ciabatta
Cook time: 2 h 40 min
Total time: 3 h
Yield: 4 srv
Cuisine: Italian
Ingredients: Wheat flour (вищого сорту) — 400 g; Water (тепла) — 330 ml; Yeast (сухі) — 3 g; Salt — 8 g; Olive oil — 15 ml

Ingredients

Wheat flour (вищого сорту) 400 g Water (тепла) 330 ml Yeast (сухі) 3 g Salt 8 g Olive oil 15 ml

Nutrition

Per serving: ≈ 355.0 kcal, P 11.1 g, F 4.1 g, C 68.8 g
Total (for 4 srv): ≈ 1420.0 kcal, P 44.5 g, F 16.5 g, C 275.0 g
some quantities were converted using an approximate density/piece weight — accuracy is lower
Adjusted for cooking: baking and boiling drive off water

Cooking

In a large bowl, dissolve the dry yeast in warm water.
Add the sifted wheat flour, salt, and olive oil. Knead a very wet and sticky dough.
Cover the bowl with a towel or plastic wrap and leave the dough at room temperature for 2 hours. Every 30 minutes, fold the dough with wet hands from the edges to the center.
Generously dust the work surface with flour, gently turn the dough out onto it, trying not to pop the air bubbles.
Divide the dough into 4 equal parts, shape into oblong loaves, and let them rise for another 20 minutes.
Preheat the oven to 220°C. Bake the ciabatta with steam (by placing a pan of hot water at the bottom of the oven) for 20-25 minutes until a nice golden crust forms.

Homemade Ciabatta

Ingredients

Nutrition

Cooking

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